November 25, 2014
 


 
reservations
 


 
 

Hours of Operation
Lunch
Mon - Fri
11:30 - 2:30
Oct. - April

Dinner
4:30 - 10
Closed Sundays
during the Summer


Very Good - Excellent



Asparagus Appetizer
Best Appetizer Award
Gulf Shore Magazine


ANTIPASTI

CALAMARI AL PARMIGIANO $14
Calamari coated with parmigiano, pan-fried, served over a lemon, onion, caper cream sauce

ASPARAGI IN CAMICIA $12
Asparagus wrapped in prosciutto and provolone, served over pesto sauce with crumbled gorgonzola

CARPACCIO DI BUE ALL’ALBESE *** $14
Thinly sliced filet mignon, with arugula and shaved parmigiano and olive oil, lemon and caper cream

ANTIPASTO TOSCANO $14
Prosciutto, Italian salami, olives and cheese

BRESAOLA AL TARTUFO NERO $16
Air-dried beef, lemon, olive oil, shaved parmigiano and shaved black truffle

BRUSCHETTA POMODORO $7
Grilled ciabatta bread topped with fresh tomatoes, onions, garlic, basil and mozzarella

INSALATA DI CAMPO

CIAO $10
Romaine lettuce with Chef Gianfranco’s Caesar dressing and parmesan cheese

CAPRESE $12
Imported Italian Mozzarella di Bufala cheese with tomato wedges and fresh basil, drizzled with
extra virgin olive oil

TUSCAN SALAD $10
Artisan baby greens, sliced beefsteak tomatoes, dried cranberries, gorgonzola cheese and creamy
white balsamic vinaigrette

ARUGULA $10
Arugula tossed with extra virgin olive oil, lemon, pine nuts and shaved parmigiano cheese

LE ZUPPE

SOUP OF THE DAY
Cup: $4
Bowl: $8

LOBSTER BISQUE
Cup: $5
Bowl: $10

CONTORNI

SPINACH $8
Garlic, olive oil, lemon

ASPARAGUS, steamed $8

PASTA

RAVIOLI D’ ASTICE $14 half order / $28 entree
Lobster ravioli served with a pink sauce

SHRIMP SCAMPI $14 half order / $28 entree
Jumbo shrimp sautéed in garlic, parsley, fresh chopped tomato and butter, served over capellini pasta

RAVIOLI DI CARNE ALLA BOLOGNESE $12 half order / $24 entree
Veal-stuffed ravioli, served with Bolognese sauce

TAGLIOLINI CORTONA $12 half order / $24 entree
Homemade Tagliolini pasta with asparagus, chopped tomatoes, mushrooms, arugula, black olives and pine nuts, sautéed with olive oil and garlic

RISOTTO LUISIANA $13 half order / $26 entree
Risotto with shrimp, asparagus, onions and a lightly spiced pink sauce

SACCHETTINI AL TARTUFO $16 half order / $32 entree
Moneybag-shaped pasta filled with ricotta and minced black truffles served with an Alfredo sauce and shaved black truffles

Whole Wheat and Gluten-free pasta are available upon request.

CARNE e PESCE
(Entrees served with potato and vegetables unless otherwise noted)

FILETTO DI BUE AL CHIANTI $34
Two petite Filet Mignon with mushrooms and Chianti wine sauce

VEAL MONTELUCO $32
Veal tenderloin sautéed with mixed mushrooms, sun-dried tomatoes and veal demi-glaze

VEAL PARMIGIANA WITH SPAGHETTI MARINARA $26

VEAL CHOP MILANESE $38
Veal chop, pounded, breaded served with arugula, tomatoes and shaved parmigiano

OSSO BUCO $38
Braised veal shank, served with saffron risotto

MARE E MONTI $36
Veal scaloppine, sautéed with lobster, shrimp and onions in a sherry cream sauce

BASA ALMONDINA $26
Basa, (similar to sole), dipped in egg batter, sautéed in lemon, butter, white wine, topped with almonds

DOVER SOLE $45
Dover Sole, filleted tableside, served with a lemon butter sauce

There is a $7 charge for shared Entrees


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  Ristorante Ciao
  835 Fourth Avenue South Naples, Florida 34102
  Phone: (239) 263-3889
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